Introduction

This Crusty No-Knead Pizza Bread is a flavorful twist on classic homemade bread, loaded with pepperoni, sun-dried tomatoes, olives, and melted mozzarella. Paired with a sweet and spicy hot honey butter, it’s perfect for a cozy snack or a delicious appetizer that’s surprisingly easy to make.

A round loaf of rustic bread with a golden-brown crust is shown on a white marbled surface, partially sliced into three thick pieces piled slightly on top of each other, revealing a soft, airy interior filled with visible chunks of black olives and bright red sun-dried tomatoes. Small green parsley leaves are scattered on and around the bread, adding a fresh touch. To the upper left, there is a small round white bowl containing creamy mashed butter topped with a drizzle of golden oil and chili flakes. A gold butter knife with a white handle rests nearby with a small smear of butter on the blade. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 and 1/3 cups (about 440g) bread flour (spooned & leveled), plus more as needed for shaping and pan
2 teaspoons instant or active dry yeast

2 teaspoons coarse salt*
1 teaspoon granulated sugar (or honey, see Note)

2 teaspoons dried oregano
1 teaspoon dried basil

1 and 1/2 teaspoons garlic powder
1/4 teaspoon crushed red pepper flakes, optional
1 heaping cup (about 135g) chopped pepperoni, sun-dried tomatoes (packed in oil & drained), and/or olives

1 cup (113g) shredded mozzarella cheese
1 and 1/2 cups (360ml) water, close to room temperature (about 70°F / 21°C)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*

3 Tablespoons (63g) honey
1 Tablespoon confectioners’ sugar
1/8–1/4 teaspoon flaky sea salt or coarse salt

Pinch of crushed red pepper flakes, to taste

Instructions

Step 1: In a large mixing bowl, whisk together the flour, yeast, salt, sugar, oregano, basil, garlic powder, and crushed red pepper flakes if using. Add the chopped pepperoni, sun-dried tomatoes, olives, and mozzarella cheese, stirring to combine. Pour in the water and gently mix until all the flour is moistened; the dough will be sticky and shaggy. Use your hands if needed to bring it together into a rough ball.
Step 2: Cover the bowl tightly with plastic wrap or foil and let the dough rise on the counter for 3 hours until nearly doubled and bubbly. Then, place the covered dough in the refrigerator for at least 12 hours and up to 3 days.

Step 3: Turn the dough out onto a lightly floured surface and shape it into a loose ball with floured hands. Transfer onto a large piece of parchment paper and place the dough with parchment inside a medium mixing bowl to prevent spreading. Cover and let rest for 30 minutes.
Step 4: Preheat the oven to 450°F (232°C) and place a 6-quart or larger Dutch oven or heavy pot with the lid inside to heat for 30 minutes.
Step 5: Score the dough with a sharp knife or bread lame by making an X about 1/2 inch deep. Carefully remove the hot Dutch oven from the oven, lift the dough using the parchment paper, and place it inside. Cover with the lid.

Step 6: Bake for 25 minutes with the lid on, then remove the lid and bake for another 10–15 minutes until golden brown. To check doneness, tap the bread; it should sound hollow or register 195°F (90°C) inside with a thermometer.
Step 7: Carefully remove the bread from the pot and cool on a rack for at least 20 minutes before slicing. The bread will be flatter than usual due to the add-ins, resulting in more crust-to-crumb ratio.
Step 8: To make the hot honey butter, beat the softened butter in a bowl until creamy. Add honey, confectioners’ sugar, salt (start with 1/8 teaspoon), and crushed red pepper flakes (a pinch). Beat until smooth, scraping the bowl as needed. Taste and adjust salt or pepper flakes as desired.

Tips & Variations

Use a mix of your favorite add-ins like artichoke hearts or roasted red peppers for different flavors.
If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy baking sheet with a pan of water below for steam.
For extra garlic flavor, sprinkle fresh minced garlic on top before baking.

Honey can replace granulated sugar for a more natural sweetness in the dough.
Adjust crushed red pepper flakes in the butter to get your preferred level of heat.

Storage

Store leftover bread loosely covered at room temperature for up to 3 days or freeze for longer storage. Reheat slices in a toaster oven or oven to restore crispness. The hot honey butter keeps tightly covered at room temperature for up to 2 days or refrigerated for 2–3 months.

How to Serve

The image shows a loaf of crusty bread with a golden-brown top, studded with bits of sun-dried tomatoes and herbs throughout. The bread is sliced into thick pieces, revealing a soft, light-colored inside with visible red tomato pieces and small green herb flecks. One slice lies flat with a smooth layer of melted butter on top. The bread sits on a white marbled round board with a cool and clean surface. In the background are a stack of white plates, a clear glass of water, and a knife with a golden handle with some butter on the blade, all placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less chewy and the crust softer since bread flour has more protein which helps develop gluten.

Do I need a Dutch oven to bake this bread?

A Dutch oven is ideal because it traps steam and creates a nice crust, but you can bake on a preheated baking stone or heavy pan with a tray of water in the oven to create steam.